About the Dish

Sliced Almonds

Parmesan Cheese

PeachDish Salt

Red Pepper Flakes

Basil

Casarecce Pasta

Shallot

Summer Squash

Sweet Peppers

METHOD

1

Please read entire recipe before beginning.

2

To make the pesto: Peel and mince garlic. Add the almonds to minced garlic and continue to chop until finely minced. Place the garlic/almond mixture in a small bowl and add the Parmesan, 2 tablespoons olive oil, 1/2 teaspoon PeachDish salt and red pepper flakes; stir to combine. Pick and finely chop the basil. Mix chopped basil and remaining 1 tablespoon olive oil into the garlic mixture, then set aside.

3

Combine about 6 cups water and kosher salt in a saucepot; place over high heat. While you are waiting for water to boil, prepare your mise en place for the pasta: Peel, halve, and thinly slice shallot. Trim ends off yellow squash, halve lengthwise, and thinly slice crosswise. Remove stem and seeds from pepper(s) and thinly slice.

4

When water comes to a boil, add the pasta. Cook, stirring occasionally, 6-8 minutes, or until the pasta is tender but not mushy. Drain the pasta in a colander but do not rinse.